• 1/4 c. shredded Parmesan cheese, or more to taste
Put the milk and salt into a large saucepan and bring to a simmer. Whisk in the cornmeal in a slow steady stream. When the cornmeal is fully absorbed, allow it to simmer, stirring occasionally, adding a little water if it is getting too dry, and cook until it is stiff enough that a spoon can stand up straight in the pot and the flavor is more like sweet corn, at least 50 minutes. Swirl in the butter and serve with the shredded Parmesan cheese.
Uses for leftover polenta:
For breakfast: Warm the leftover polenta on the stove or in the microwave and top with honey or maple syrup and dried fruit.
For sautéed polenta: Spread leftover polenta onto a lightly greased baking sheet and chill until firm. Cut into squares and sauté in a little olive oil or melted butter over medium-high heat until light browned on both sides, about 3 to 4 minutes per side. It will be crusty outside and creamy within.
For grilled polenta: Spread leftover polenta onto a lightly greased baking sheet and chill until firm. Cut into squares. Brush both sides lightly with melted butter or olive oil and grill or broil on both sides until nicely browned, about 2 to 3 minutes per side. It should be slightly charred on the outside and creamy within.
Nutrition information per serving of 6:
Calories 203 Fat 9 g Sodium 560 mg
Carbohydrates 24 g Saturated fat 5 g Calcium 240 mg
Protein 8 g Cholesterol 23 mg Dietary fiber 1 g
Diabetic exchanges per serving: ½ milk, 1 bread/starch, 2 fat.
Corn Muffins √
Makes 12 muffins.
Note: Heat the buttered muffin tins before spooning in the batter to help develop a nice crunchy crust. For sweeter muffins, increase the quantity of sugar to 1/2 cup.
• 1 c. cornmeal
• 1 c. all-purpose flour
• 1/4 c. sugar, see Note